Lime Baba Au Rhum

Baba Dough:

1 3/4 Cups All Purpose Flour

1/4 Cup Granulated Sugar

1 Package Active Dry Yeast

1/2 Teaspoon Salt

1/4 Cup Whole Flax Seeds, Ground

3/4 Cup Water

1/4 Cup Plain Non-Dairy Milk

1/4 Cup Lime Juice

2 Teaspoons Lime Zest

5 Tablespoons Non-Dairy Margarine, Melted

1/2 Cup Toasted and Chopped Walnuts

Rum Syrup:

1 Cup Granulated Sugar

1/2 Cup Dark Rum

1/2 Cup Water

Apricot Glaze:

1/2 Cup Apricot Preserves

1 Tablespoon Water

Rather than the typical proofing approach for making bread, these babas are assembled more like a cake. First, whisk together the flour, yeast, sugar, salt, and ground flax seeds in the bowl of your stand mixer (if using; otherwise a large bowl will do.) Once the dry goods are thoroughly combined, turn your attention to the liquids. Heat the water and non-dairy milk to about 120 - 130 degrees, but not to a boil, or else you'll kill the yeast. This should feel hot to the touch but not burn your fingers.

Pour the liquid into the large bowl, and start mixing on low speed. Immediately follow that addition with the lime juice, zest, melted margarine, and walnuts. Continue mixing until the dough begins to come together, and then switch to the dough hook on your stand mixer. The dough will be very soft and sticky, so keep a close eye on it to make sure it doesn't creep up on top of the hook or get stuck to the sides of the bowl. Use your spatula to guide it back as needed, and continue beating for about 5 minutes to develop the gluten. Once fairly smooth, leave the dough in the bowl and cover the whole thing with a piece of plastic wrap. Let rise in a warm place for 1 - 1 1/2 hours, until nearly doubled in size.

Lightly grease 6 popover tins or 10 - 12 standard muffin cups; set aside.

Gently punch down your risen yeast batter, and divide it equally between your greased tins. Let rise once more for about 30 minutes, or until the dough has expanded to fill the tins. Meanwhile, preheat your oven to 350 degrees. Once risen, bake for 20 - 25 minutes, until golden brown all over. Turn out the yeasted cakes onto wire racks and let cool.

Prepare the rum syrup by simply combining the sugar, rum, and water in a small saucepan over medium heat. Cook until the sugar has dissolved, and you're ready to go.

Prick the babas all around the sides with a fork before dipping each in the syrup, to allow for better absorption. Dip each two or three times, and then return them to the cooling rack to rest, or serve immediately.

To serve, microwave the apricot jam and water together for just 30 - 60 seconds, to loosen up the jam and warm it through. Stir well, and apply liberally to the tops of your babas. Feel free to serve with an additional spoonful of the rum syrup over the top, too.

Makes 6 - 12 Babas

©Hannah Kaminsky http://www.bittersweetblog.com